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German Chocolate Cake is a delightfully rich cake that’s filled and topped with a luscious coconut-pecan frosting. It’s not overly heavy or cloyingly sweet, making it a perfect choice for any special occasion. I think it’s an ideal dessert for birthdays or celebrations, and if you’re not a fan of coconut, feel free to adjust the frosting to your taste.
It will still be undeniably delicious! If you’re looking for a moist & decadent dessert that’s not overly sweet, you’ve come to the right place. When you make a tender chocolate cake and pair it with a creamy, nutty frosting, you get the perfect cake. The addition of pecans and coconut just sends it over the top. I’ve really been in the mood for a classic dessert, and this dreamy cake reminds me of joyful gatherings and celebrations. Not a fan of coconut? Don’t worry, it’s still delicious without it.
Kitchen Equipment Needed:
- Mixing bowls
- Electric mixer
- Measuring cups
- Measuring spoons
- 3 (9-inch) round cake pans
- Parchment paper
- Spatula
- Saucepan
- Cooling racks
Ingredients:
For the Cake:
- 1 package (4 ounces) Baker’s German’s Sweet Chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened flaked coconut
- 1 cup chopped pecans
Directions:
- Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Line the bottoms of three 9-inch round cake pans with parchment paper and grease the sides.
- Melt the chocolate: In a small saucepan, melt the chocolate with water over low heat, stirring until smooth. Set aside to cool.
- Mix dry ingredients: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the melted chocolate and vanilla extract.
- Combine wet and dry ingredients: Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Beat egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until well combined.
- Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the frosting: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 12 minutes. Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool to room temperature before spreading.
- Assemble the cake: Place one cake layer on a serving plate and spread with one-third of the coconut-pecan frosting. Repeat with the second layer and more frosting. Top with the final cake layer and spread the remaining frosting on top.
Enjoy this German Chocolate Cake, a classic dessert that’s sure to bring joy to any celebration!
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